Entree: Mexico – Norte de México – Fajitas de camarón con poblano (Shrimp fajitas with poblano)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) shrimp, peeled and deveined
- 1 large poblano pepper, roasted, peeled, seeded and sliced, approx. 4 oz (115 g)
- 2 bell peppers (1 yellow, 1 orange), sliced, total approx. 12 oz (340 g)
- 1 large onion, thinly sliced, approx. 10 oz (280 g)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (2.7 g) chile powder
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 12 small (6-inch (15.2 cm)) corn tortillas
- 1/4 cup (15 g) chopped cilantro
- 1/2 cup (120 ml) salsa verde

Show original ingredient measurements

- 1 lb (454 g) shrimp, peeled and deveined
- 1 large poblano pepper, roasted, peeled, seeded and sliced, approx. 4 oz (115 g)
- 2 bell peppers (1 yellow, 1 orange), sliced, total approx. 12 oz (340 g)
- 1 large onion, thinly sliced, approx. 10 oz (280 g)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (2.7 g) chile powder
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt
- 2 cloves (6 g) garlic, minced
- 12 small (6-inch) corn tortillas
- 1/4 cup (15 g) chopped cilantro
- 1/2 cup (120 ml) salsa verde

Instructions

1. Char the poblano directly over a gas flame or under a broiler until blackened on all sides; enclose in a bowl covered with plastic for 10 minutes, then peel, seed and slice.
2. Toss shrimp with 1 tbsp (15 ml) vegetable oil, lime juice, chile powder, ground cumin and 1/2 tsp (3 g) salt; let rest 10 minutes.
3. Heat remaining 2 tbsp (30 ml) oil in a large skillet over medium-high heat; add onion and bell peppers and cook until softened and browned, about 6–8 minutes. Add roasted poblano and garlic and cook 1–2 minutes more.
4. Increase heat to high, push vegetables to the side, and add shrimp in a single layer; cook 2 minutes per side until opaque.
5. Season to taste with remaining salt, toss shrimp and vegetables together briefly, warm tortillas, and serve topped with cilantro and salsa verde.